Ingredients
Egg - 5 Nos
Tomato - 1
Onion Big - 1
Green chilies - 3
Turmeric powder - 1/4 tsp
Chili Powder - 1 tsp
Coriander powder - 2 tsp
To grind
Coconut ( shredded) - 1/2 cupFried gram (Daliya dal) - 2 tsp
Fennel seeds - 1 tsp
Pepper - 1 tsp
For tempering
Oil - 2 tbspMustard - 1/2 tsp
Curry leaves - 10
Method
Grind the coconut with fried gram, fennel seeds, and peppercornsSlice the onion and cut the tomato.
Slit the green chilies and keep aside.
Heat oil in a pan and temper with mustard seeds and curry leaves.
Add the onions, green chilies and saute for two minutes.
Add the tomato pieces and let it cook until soft.
Add the masalas and 1/4 cup of water and allow it to boil.
Then add the ground coconut mixture and adjust salt.
Cover the pan and let it cook until the raw smell goes.
The curry should be a little thin before adding the eggs.
Add in the eggs one by one in separate places.
Reduce the flame and cover the pan and allow the eggs to cook for two to three minutes.
With a flat spoon release the eggs from sticking in the pan.
Cook for three more minutes on low flame and check if the eggs are fully boiled.
Turn off the flame and serve hot with Rice or with appam or chapatis.
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